(White) Chicken Chili with (Pale) Ale

-2 tablespoons grass fed Irish butter (Kerrigold is great)

-1 medium sized onion, diced

-1 yellow bell pepper, diced

• 1-1 1/2 tablespoon Jalapeno chili (depends on how hot you like it) minced (a little over a tablespoon minced is a good start, medium hot)
• 1 tablespoon ground cumin
• 1 15 oz can cream corn
• 1 small can 365 diced mild green chiles
• 4 cloves garlic, chopped
• 3 cups shredded cooked chicken (I used rotisserie for convenience)
• 1 cup Whole milk (or lowfat, you’ll jut have to simmer longer to thicken it up)
• 1 cup Irish Red Ale (any beer will do)
• 1 to 1 1/2 cans Navy Beans drained and rinsed
• 1 generous cup of fresh spinach (doesn’t add much flavor, but adds some wonderful green color!)
• Salt and Pepper
• I cup shredded Irish cheddar (any cheddar will work)

Heat butter, onion, garlic, pepper and Jalapeno, stirring often, over medium high heat until onion is limp and translucent. Add cumin, corn, green chiles, milk, ale, and beans. bring to a boil, then reduce heat and simmer, stirring occasionally (about 20 minutes) stir in chicken and spinach, season with salt and pepper, simmer an additional 10 minutes That’s it! Serve in a bread bowl with or without shredded cheese--even better the second day when the flavors meld.